Variety

MINUCCIOLA

Sensory profile and fatty acid composition defined by 1 EVOO samples of MINUCCIOLA in 1 years and come from 1 region.

Data of variety MINUCCIOLA are related to years (in brackets the number of samples in each year): [2016 (1)] .

  • From region CAMPANIA (1 samples) in years: [2016 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.430.430.430.00
    Heptadecenoic acid (%)0.060.060.060.00
    Heptadecanoic acid (%)0.040.040.040.00
    Linoleic acid (%)8.788.788.780.00
    Linolenic acid (%)0.620.620.620.00
    Oleic acid (%)68.3068.3068.300.00
    Palmitic acid (%)16.4216.4216.420.00
    Palmitoleic acid (%)1.571.571.570.00
    Stearic acid (%)3.433.433.430.00
    Total phenols (mg/kg)
    The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
    Total phenols (mg/kg)
    The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).
    6456456450

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